Wednesday, May 27, 2015

Put 1/2 c oats, 1/4 c corn flakes, and 1 tsp coconut sugar in the blender and pulverize. Mix with 2 T melted butter until resembles a graham cracker crust. Press into the bottom of muffin or mini muffin tins. Mix 8 oz yogurt with 1/4 c strawberry chia jam (see 3 meals: 5/26/15 for jam link) and top the crust with yogurt. Cut a strawberry in half or quarters and place on top of yogurt. Freeze until solid. Set out for 15-30 minutes before serving to allow it to soften to your desired consistency. (I got 24 mini muffin size ones. I pulled out the muffin liners and put them in a ziplock so I could take my muffin tin out of the freezer.)

Directions:
1. Cook the past according to the package directions, omitting the salt, and drain.
2. Preheat oven to 400 F.
3. Heat a large skillet over medium-high heat. Add coconut oil. Once melted, add squash, zucchini, and onion and sautee until soft (around 5 minutes). Then add tomato and garlic and sautee another 3 minutes.
4. Mix veggies with cooked pasta, basil, oregano, and 1/2 c shredded cheese.
5. Mix beaten eggs with ricotta. Stir into pasta mixture.
6. Pour into a 9x13 dish. Top with shredded cheese, and bake for 15 minutes, or until bubbly.
(I used mozzarella in the dish, cheddar and parmesan on top. It's what I had. :) )

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Jen

@blwfun

Jen is a wife, mom, teacher, and wanna be chef. She loves to cook and is a mean recipe follower/modifier (but doesn't have the talent to make up her own... yet!). She lives with her crazy Cuban husband and 1 year old boy/girl twins in Houston (until August- then Cairo, Egypt). She loves planning and executing healthy meals for her family! She shares 3 meals a day on Instagram, where you can find her @blwfun.